This is a perfect recipe to try if you have some extra zucchini. It is also a great way to include Zucchini in your diet as well as your kid’s diet. My kid doesn’t like to eat veggies, so I always hide them in something sweet. These are not too sweet but if you like them sweeter just add more sugar as per your taste. This is one recipe that you can experiment with any way you like. You can make it Gluten-Free, Vegan, Nut-Free, Oil-Free, Whole-Grain, etc. This bread can be easily made with the ingredients available in the pantry. Being Eggless, these Zucchini Muffin doesn’t require any extraordinary ingredients.
ZUCCHINI: For making the best Zucchini Bread, 2-3 medium-sized zucchini. I have used 2 shredded zucchinis while making the muffins. FLOUR: I add All-Purpose Flour & Almond Flour when making Zucchini Muffins. Or you can also add whole wheat flour for making Whole Wheat Zucchini Muffins. Or if looking for a Gluten-Free option, you can also add Gluten-Free Flour Mix. MILK: You can add any milk, it can be Vegan or any regular Milk. You can add Almond Milk, or Soy Milk, etc. SUGAR: You can add regular Sugar, or Brown Sugar, or Maple Syrup, etc. I like adding brown sugar to my Zucchini Muffins as it also helps in giving a nice color to them. BAKING SODA & BAKING POWDER: If you don’t want to add Yogurt instead of eggs, you can also add Baking Soda & Baking Powder, they’ll do the trick. OIL/BUTTER: You can make Zucchini Muffins oil-free too. But I like it better with some oil/butter. Instead of butter, you can add oil to the recipe. Many people also add applesauce too, but it makes Zucchini Muffins a little dry in texture. FLAVORING: I like adding Cinnamon to the Zucchini Muffins, you can also add Nutmeg. Any other flavoring like cardamoms or fennel powder also goes great. ADD-INS: If you like, you can add Nuts like Walnuts, Pecan, Raisins, etc. or can also add Chocolate Chips in the bread. Or if you prefer, you can add both Nuts & Chocolate Chips, I like adding both to the Zucchini Muffins.
If you want to make it Vegan then CLICK HERE. You can store Eggless Chocolate Zucchini Muffins for 2-3 days in an air-tight container at room temperature. But believe me, it will be finished before that. If not you can store in the refrigerator for up to a week. If you want to store in the freezer for a longer time, you can for up to 2 months. For re-using just thaw eggless zucchini muffins in the refrigerator and enjoy them during snack-time or in breakfast.
ROSEMARY & JALAPENO FOCACCIA BREAD VEGAN BANANA BREAD PUMPKIN MUFFINS PUMPKIN DINNER ROLLS VEGAN CREPES
📖 RECIPE CARD
